Vegetarian | Linda's Italian Table

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Filed Under: Side Dishes, Vegetarian · Tagged With: artichoke hearts, artichokes, baked artichokes, easy side dish

Stuffed Eggplant With Ricotta

February 25, 2013 by Linda 3 Comments

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Eggplant Parmigiana – Stuffed!

Buon giorno!

My mother, Loretta’s, Eggplant Parmigiana was a much revered dish in our household. This dish was enjoyed hot, cold, in sandwiches, and secretly, late at night right out of the frig with one’s own personal fork. It was splendid! I always liked to be around when Loretta made this dish. The tastings were always amazing. There is nothing quite like a freshly fried slice of breaded eggplant right out of the hot oil! However, later in life, she began to experiment and deviate a little with some of her recipes, including this one. She occasionally put a layer of ricotta in the middle of it, telling me this had something to do with Vic Damone? (Italian singer of note at the time.)

This gave me the idea for my STUFFED EGGPLANT WITH RICOTTA. Instead of the layer of ricotta, I like to stuff each slice of breaded fried eggplant! My husband, Tom, sometimes refers to this dish with the rather sacrilegious term, “tacos” – for which he is usually banished from my Italian kingdom for a few moments, until I can regain my composure. They really do look like little stuffed pockets, but I refuse to allow the word “taco” to be used in description.

Tips: You will use the larger slices of the eggplant for this recipe. Trying to stuff the smaller ones is cumbersome. Save the smaller slices for another dish. I like to cube them and make pasta sauce! You can also grill or roast the smaller pieces for a nice vegetable side dish.

You can leave the eggplant skin on or peel it off. This depends on your preference. I like the skin on for this dish – a little healthier – and it adds flavor, texture, and a better visual.

Pressing your eggplant slices between paper towels to drain off some of the bitterness is also a preference. I always press mine for a couple of hours. I think the eggplant is sweeter this way.

Remember that eggplant acts as a sponge when fried – you made need to replenish the oil along the way.

Some would rather bake the eggplant slices for health reasons to avoid the fat. There is no problem doing this, although it helps to drizzle the slices with a little olive oil before baking them. This makes them a little less dry and tastier.

Do yourself a favor – don’t shortcut this by using a pre-made or bottled sauce. Make your own. You can even make the sauce a day ahead or freeze it. It is sooo much better. I offer a few links to my posts on great sauces for your STUFFED EGGPLANT WITH RICOTTA. You can choose a meat sauce or meatless. If you choose the sauce with pork – the best source for pork neck bones is: Circle B Ranch – Natural Berkshire Pork, humanely raised – with the best flavor I have experienced!

This is a winning dish. It is great left over. Andiamo!

STUFFED EGGPLANT WITH RICOTTA

Serves: 4-6

Ingredients:

1 large Eggplant – sliced with skins on (or off if you like it that way)

Flour for dredging

3 Eggs, beaten (more if needed)

Plain Breadcrumbs

Salt and pepper

Oil for frying

Plenty of Parmigiano-Reggiano Cheese to serve with the dish

Chopped Fresh Basil for garnish

For Stuffing:

1 lb. or a 15 oz. container Whole Milk Ricotta Cheese

1/2 C. grated Parmigiano-Reggiano Cheese

2 1/2 Tbsp. Chopped Fresh Parsley

Salt and pepper

1 Beaten Egg

For Sauce:

For a meatless sauce – Try my Marinara Sauce or Sauce Pomodoro: HERE

For a truly different meatless sauce – Try my Roasted Red Pepper Sauce: HERE

For a sauce with meat – Try my Pork Ragu – using sausage or pork neck bones: HERE

Instructions:

Slice your eggplant thinly and plan to use the large slices only. Save the small ones for another use.

Press your eggplant slices between paper towels weighted with something heavy ( like cans of tomatoes!) for a couple of hours. Some choose not to do this. I always do.

Make your ricotta filling. Set aside.

Make your sauce. You can make the sauce the day before, if you like.

Place the flour, beaten eggs, and breadcrumbs in separate bowls.

Dredge the eggplant slices in flour first.

Then dip them into the egg to cover.

Then coat them well with breadcrumbs.

Fry the slices in hot oil – takes just a couple of minutes each side. Drain them on paper towels.

Place a little sauce in the bottom of a 9×13 inch baking dish.

Take each eggplant slice and place a spoonful of ricotta filling in each.

Set the “pockets” in the baking dish with the sauce – fit them close together so that they hold one another up. Line them up making two rows. The recipe makes about 16-18 “pockets”.

Spoon a little sauce down the center of the stuffed rows. Don’t drown them in sauce. Less is more! If you have sauce left over, serve some on the side with the dish or save it (can freeze) for another use.

Top them off with grated Parmigiano-Reggiano. I like to add some shaved Parmigiano as well – up to you!

Bake at 350 degrees until heated through – about 30 minutes. (depends on your oven)

Serve with plenty of chopped fresh basil.

Perhaps, a vino rosso with your STUFFED EGGPLANT WITH RICOTTA? I know I’d like one. I would choose a Chianti Classico (some might like a Riserva – more “oaky”).

PARLA COME MANGI!

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Filed Under: Vegetarian · Tagged With: eggplant, eggplant parmigiana, eggplant rollatini, rollatini, stuffed eggplant, stuffed eggplant parmigiana

Risotto with Grilled Corn

January 10, 2013 by Linda 4 Comments

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Buon giorno!

I love all types of risotto! But—if I could share only one risotto recipe with you this year it would be RISOTTO WITH GRILLED CORN. This is the one, folks!

Why? This risotto just hits all the marks with me. It is easy. You can grill your corn ahead, if you want to. It is the creamiest risotto I have had, and for some unknown reason, it is fun to make. The flavor is mild, smooth, and sweet with the natural sugars in the corn breaking through when charred. It is just a beautiful risotto in every way – one that is different and unexpected. We LOVE it at our house!

Serving: It is great on its own as a meal in itself. Even so, it provides a great platform for things like roasted or grilled shrimp – which might be my personal favorite way to serve it. Pan seared sea scallops are delicious with it as well.

Rules are made to be broken—well sometimes: With this risotto, I break my cardinal rule of “no cream in risotto”. I make an exception for this one, and there is a reason. I don’t really cook the cream into it. Risotto should be creamy on its own, and usually needs no further assistance. I add the cream at the end – just 1/2 cup for the entire dish – in this case, 4 servings. You can omit it, if you want to, but it really adds something. It has to do with the corn itself. The corn and its sweetness is enhanced by the addition almost giving the dish a creamed corn favor. The combination of the cream with the sweet natural sugars, the smoky char on the corn kernels, coming together with the butter and Parmigiano-Reggiano that just seems logical and almost necessary to round out the dish and taking it from “just risotto” to something very special.

Thus, I make the rules here – so I guess I can break them, and I think you’ll be glad I did!

This risotto is just too good to wait for – so let’s go!

RISOTTO WITH GRILLED CORN

Makes: 4 servings

Prep: 20 minutes

Cook: 30 minutes

Ingredients

4 Large fresh ears of corn OR 5 small ears

Olive Oil for brushing corn

Salt and Pepper

2 Tbsp. Olive Oil

3 Tbsp. Butter

1 Medium Onion – chopped

2 C. Arborio Rice

About 7 C. Chicken or Vegetable Broth – warm

3 Tbsp. Fresh Chopped Sage

3/4 C. Grated Parmigiano-Reggiano Cheese + extra to serve with the finished dish

3 Tbsp. Butter

1/2 C. Warm Cream

Extra Fresh Sage for garnish

Instructions

Remove the husks from your corn ears and clean off the corn silk. Brush each ear with olive oil and sprinkle each with salt and pepper.

Grill the corn, turning the ears as they char. You want the corn to get the dark grill marks. The process takes about 10-15 minutes.

Then let the ears cool until they can be handled easily.

When the corn is cool, stand each ear on end on a cutting surface and scrape the kernels off the ears with a sharp knife cutting or sawing from the top of the ear downward. Turn the ear and repeat until all of the kernels have been removed. Do this for each ear of corn. Discard the empty ears. You can do this ahead, if you like and refrigerate. Just make sure the corn is room temperature to add to the risotto.

Begin your risotto by melting the butter in a wide surface pan or pot along with the olive oil. At a medium high heat, add the onion to the pan and cook, stirring about 5 minutes.

Add your Arborio Rice and stir well, cooking for another 5 minutes.

How begin the process of ladling in the warm broth beginning with about a cup. After you add some broth, continue to cook and stir. The idea is to get the rice to slowly absorb the warm liquid. Let each addition of broth be absorbed before adding the next. Do not let the mixture become dry. Continue to do this until all the broth is used and absorbed – takes 20-25 minutes approximately.

During the last 10 minutes of adding the broth – when you have about 2 cups left to go, add your grilled corn kernels and sage. Stir in well and finish adding the broth.

When risotto is just tender and broth is gone – turn off the heat. Add the grated cheese and butter. Mix well, melting the butter.

Then pour in the warm cream and incorporate. Check for seasoning and add salt and pepper to taste.

Garnish with fresh sage and serve immediately with extra grated cheese.

Serve this gorgeous RISOTTO WITH GRILLED CORN as a meal – mono piatto – with a lovely Langhe Arneis – or with roasted/grilled shrimp or seared scallops and a crisp Falanghina.

PARLA COME MANGI!

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Filed Under: Risotto, Vegetarian · Tagged With: corn risotto, dishes with corn, fresh corn, grilled corn risotto, risotto, risotto with grilled corn

Arugula Salad

January 4, 2013 by Linda Leave a Comment

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Insalata di Arugula -

Buon giorno!

Great salads can be such simple things. When my mother, Loretta, told me “eat your greens”, I don’t think she intended something quite so interesting, delicious, or complex in flavors. But… she would have like this one: ARUGULA SALAD or INSALATA DI ARUGULA.

This is one of my “default salads”. Can’t tell you how many times this salad makes it to the table for guests or.. just me. It is appropriate for almost any meal, and depending on size can be a meal in itself.

What’s in it? Of course, the first and most important ingredient is arugula – that peppery green, common to Italian cooking. Arugula is a highly nutritious choice for salad as it is rich in Vitamin A, Iron, Magnesium, Calcium and a lot of other good things. Suffice it to say, it’s good for you. It also provides an aromatic and subtle backdrop for other ingredients with vibrant flavors.

In this case, taking center stage with these flavors are oranges, candied baby beets, candied pecans, goat cheese, and Fig Balsamic Vinegar.

The “cutie pie” in all this is Bunapi Mushrooms.

These are tiny Japanese snow white mushrooms that grow together on what looks like a white tuft or powder puff. Their flavor is slightly nutty and stay nice and firm until they pop in mouth.They are very much like Enoki Mushrooms but ever so slightly larger. They are not bursting with flavor, but you know they are there – and besides I just like them! They are fun to eat in their tininess and blend well with everything. (If you can’t find them, Enoki Mushrooms are a nice visual substitute, and yes, if you must—use sliced white button mushrooms..sigh.

The candied baby beets are sold ready to eat in many grocers and in several flavors – my favorite being honey ginger. If you can’t find them, roasting your own is a great alternative, and I give instructions below.

Ah, the candied pecans – easy and addictive. You’ll want to make extra and just keep them around for lots of reasons, not the least of which is munching!

The Fig Balsamic (I use Lucini) is sweeter than regular balsamic and has a distinctive sweet figgy flavor. If you use regular Balsamic, reduce it by cooking it down a little first in a pan. This will help it to caramelize a little, become more concentrated and make it sweeter and more special.

What makes it so special? It is the combination of ingredients that culminate in a minor “happy explosion” in your mouth. It makes you WANT to keep eating it. (Not at all a bad thing, really!) This is the salad that renders the plates empty when they return to the kitchen. It’s all good, baby!

ARUGULA SALAD

(Insalata di Arugula)

Makes: 6-8 small salads or 1 large

Prep: 20 minutes (including making pecans)

Ingredients

1 Box Cleaned Baby Arugula (About 5 oz) – I like organic.

1 Package Candied Baby Beets (or make your own – see below)

Small orange sections (or canned drained mandarins)

1 1/2 C. Candied Pecans (See below)

1 Package Bunapi Mushrooms (or Enokis or sliced white button mushrooms)

A few tiny yellow tomatoes or red ones ( can be grape tomatoes, heirloom, whatever) sliced in half for each plate

4 oz. Goat Cheese

Extra Virgin Olive Oil

Fig Balsamic Vinegar (Lucini is a good brand – or any good balsamic if you can’t find fig)

Instructions

Make your Candied Pecans. You can make them ahead and store them in a sealed container.

Toss the following ingredients together and spread on foil on a pan or cookie sheet

1 c. Pecan Halves

2 Tbsp. Olive Oil

3 Tbsp. Brown Sugar

Pinch Cayenne Pepper

1/4 Tsp. Salt

Bake at 350 degrees for about 5-6 minutes or until lightly toasted and sugar melts.

For the beets – If you can’t find Candied or Sweet Baby Beets – you can roast your own easily by peeling a a couple of fresh beets and setting them in a foil pouch. Drizzle with olive oil, brown sugar and a little balsamic vinegar. Seal up the pouch and bake at 400 degrees about 60 minutes. Leave the package sealed for about 15 minutes after. Cool and refrigerate until ready to use. If you find prepackaged baby beets that are unseasoned, you can sweeten them by following the same procedure as I just described – but roast them for only about 20 minutes. You can always add a little fresh ginger to your roasting packages.

To build your salad: On each plate, begin with your arugula, and add the beets, oranges, pecans, mushrooms, and tomatoes. Follow with the Goat Cheese. Then drizzle with Extra Virgin Olive Oil and a little of the Fig Balsamic Vinegar or the regular Balsamic.

PARLA COME MANGI!

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Filed Under: Salad, Vegetarian · Tagged With: arugula, arugula salad, bunapi mushrooms, candied beets, enoki mushrooms, fig balsamic vinegar, insalata, insalata di arugula, italian salad, salad, salad with goat cheese

Passato di Fagioli Cannellini

November 18, 2012 by Linda 1 Comment

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Pureed/Mashed Cannellini Beans –

Buon giorno!

For me, “sides” have to be interesting and flavorful. Otherwise, why bother? You could just as easily take a vitamin! PASSATO DI FAGIOLI CANNELLINI (Pureed/Mashed Cannellini Beans) is one of those great memorable side dishes. At first, one might say what? This is a side that nails it. If you like mashed potatoes, but also appreciate more flavor – you will love this dish.

It is a Tuscan favorite served instead of potatoes. Italians, in general, love their beans and serve them often and in all sorts of ways.

These beans pack more of a health punch than mashed potatoes ever will. They are a great source of protein, fiber, iron, and thiamine (important for mental acuity). They help to reduce cholesterol and are low in fat. Yeah, yeah, yeah – but beans?

These beans are not only healthy but they have so much more flavor than plain old potatoes. They will satisfy your urge for starch, and at the same time be so delicious, you may neglect the rest of your plate!

I serve this often as a side to steaks and chops. It is a favorite “side”, for me, when serving Bistecca Alla Fiorentina. However, it is also great with poultry. No matter what you choose to serve with this dish, you will hit the OMG factor!

Today, I am offering two ways to make these beans – using dried beans which you must soak and cook for a couple of hours – but also using canned cannellini beans which makes the whole process much faster and easier.

You will fall in love with this dish and serve it again and again! ANDIAMO!

PASSATO DI FAGIOLI CANNELLINI

(PUREED/MASHED CANNELLINI BEANS)

Serves: 4-6

Prep: 15 minutes -using canned beans—or 1 1/2 – 2 hrs + an overnight soak for dried beans

Cook: about 5-7 minutes

Ingredients

2 C. Dried Cannellini Beans

3 – 15 oz. Cans Cannellini Beans (can size may vary somewhat)

4 Tbsp. Olive Oil

1 Large Clove Garlic – chopped finely

1/4 c. Fresh Sage Leaves – chopped

Grated Parmigiano-Reggiano or Montasio Cheese

Some extra Fresh Sage for garnish

Extra Virgin Olive Oil for drizzle

Instructions

If using dried Cannellini Beans – soak them overnight in water and drain. Follow directions for cooking on the bag or cover with water, adding some salt and pepper – bring to boil – reduce heat and cook at a simmer for about 1 1/2 – 2 hours until tender.

If using canned Cannellini Beans, rinse and drain them.

Use a food processor to puree the beans until thick and smooth. This may mean using a pulsing action and stirring them occasionally to make sure the puree is consistent throughout.

Put 4 Tbsp. olive Oil in a pan. Add chopped fresh sage and chopped fresh garlic – cook about a minute at low heat. DO NOT burn the garlic.

Add the pureed beans to the pan along with Kosher Salt and Freshly Ground Black Pepper to taste.

Cook about 5 minutes until heated through.

Place the mixture in a serving dish and top with grated cheese and chopped fresh sage. Drizzle with a good Extra Virgin Olive Oil.

PARLA COME MANGI!

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Filed Under: Side Dishes, Vegetarian · Tagged With: beans, beans as side dish, cannellini beans, pureed cannellini beans, side dish

Peas With Pancetta

November 11, 2012 by Linda 2 Comments

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Piselli Con Pancetta -

Buon giorno!

Tis the season for the search for “sides”. Everyone scrambles to find “something different” – “something new”. One of the best side dishes for holiday dinners or anytime dinners, for that matter, is PEAS WITH PANCETTA (Piselli Con Pancetta). This is a simple dish. It includes just a few flavor-rich ingredients that enhance and compliment the peas without overwhelming them. The wonderful thing about it is that it really makes the peas jump out and sing.

This dish is decidedly Tuscan, a region known for the sweetness of its peas. It has a sweet and savory combination of flavors. The pancetta offers the savory companion to sweet peas with the addition of just a little bit of sugar. The addition of sugar, may seem odd, but it really brings out the sweetness of the peas without creating a “sweet dish”.

This lovely vegetable side dish is lovely enough to accompany the most elegant of dinner entrees – while at the same time flatters the most simple of steak, chop, poultry, or even burger meals.

Put this one on your best veggie go-to list!

PEAS WITH PANCETTA

(Piselli Con Pancetta)

Serves: 6

Prep: 15 minutes

Cook: 15 minutes

Ingredients

6 C. Peas (fresh or frozen) cooked until just tender

1/4 C. Toasted Pignoli (pine nuts)

1/4 C. Chopped Pancetta (easier to chop when partially frozen)

4 Tbsp. Olive Oil

1 Medium Onion – sliced very thinly

3 Tbsp. Milk or Cream

1 Tsp. Sugar

Kosher Salt and Freshly Ground Black Pepper

Fresh Mint for garnish

Instructions

Cook peas until just tender.

Cook pancetta in oil until tender.

Add the sliced onion to the pancetta and cook until tender.

Add the cream and sugar. Stir in.

Now add the cooked peas to the pan. Toss and continue cooking 2-3 minutes more until the liquid cooks down, and cream will almost disappear.

Add Kosher Salt and fresh Black Pepper to taste.

Garnish with Pignoli and Mint.

PARLA COME MANGI!

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Filed Under: Side Dishes, Vegetarian · Tagged With: Pancetta, peas, peas and onions, peas and pancetta, side dish, vegetable side dish

November: Wild Mushroom Soup -

October 28, 2012 by Linda 3 Comments

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Buon giorno!

In our house, holiday recipes are set in stone. There is always a soup and it is usually of the mushroom variety as a perfect nod to fall. WILD MUSHROOM SOUP is a beautiful addition to any fall meal – especially a holiday one. I love wild mushrooms – any type. This soup combines an earthy blend of the wild ones with leeks to make a simple beautiful soup – appropriate to begin a meal – or as a meal in itself. As an added incentive – you can make it ahead and freeze it.

I grew up in a household that actually revered these little funghi. My father, Attilio, made it his personal mission to hunt for as many of the wild mushrooms in the varieties he knew that he could, so that my mother, Loretta, could freeze them for use during the months ahead. He only gathered the ones he was sure of and often went with his friend , Coco, from the First Ward area of Binghamton, who was considered an expert. We loved the wild ones. Read more about Attilio’s wild mushroom hunting in my Wild Mushroom Pizza post.

Why wild? There is a difference in flavor – they are a little stronger – and better. There is also a difference in texture. Just bite into one and you’ll see. Fortunately, for all of us today, it is easy to go to most markets where we find so many different varieties available – even the dried kind which are very good when reconstituted. I like a nice variety of the wild mushrooms for this soup. They give the soup such a beautiful flavor and because they are pureed at the end, they create a creamy soup even though there is NO cream in the soup at all!

Don’t save this one for a holiday – enjoy it all winter long. You’ll love it!

WILD MUSHROOM SOUP

Serves: 6-8

Prep: 25 minutes

Cook: 30-35 minutes

Ingredients

3 Leeks – cleaned and sliced thinly using the light green and white parts only

4 Tbsp. Butter

2 Tbsp. Oil

3 Whole Shallots – chopped

1 Clove Fresh Garlic – chopped

1/4 Tsp. Red Pepper Flakes

2 Tbsp. Flour

1 lb. Assorted Sliced Wild Mushrooms ( Shiitake, Porcini, Crimini etc – whatever you like)

2 Tbsp. Fresh Sage – chopped

Pinch Fresh Ground Nutmeg

1/2 C. Dry White Wine

7 C. Chicken or Vegetable Broth

Salt and Pepper to taste

Fresh Sage for garnish

Optional: Balsamic Glaze – drizzle for garnish if desired. This can be strong – use just a tiny bit.

Instructions

Clean leeks as directed HERE & slice thinly.

Chop shallots and garlic and saute with the leeks and red pepper flakes in butter and oil – covered - until tender for about 10 minutes at medium high heat.

Add the flour and cook a couple of minutes more, stirring.

Add sliced wild mushrooms, sage, nutmeg and wine – stir.

Add the broth and cook uncovered for about 20 minutes at a strong simmer.

Next – puree the mushroom mixture. I like to use an immersion blender for this. It is easy and can be done right in your pan. You can also use a food processor, processing the mixture in batches . Either way - puree the mixture until it is smooth. If there are a few mushrooms left floating, that’s ok.

Taste for seasoning and add salt and pepper to taste.

Refrigerate or freeze until ready to use.

Garnish with fresh sage and a little drizzle of Balsamic Glaze, if you like ,for a little brightness. If you do use the glaze – be VERY sparing, as this has a lot of flavor, and you don’t want to overwhelm the delicate soup.

WILD MUSHROOM SOUP is a beautiful velvety soup that can be served as a first course or as a meal along with some crusty bread and salad.

PARLA COME MANGI!

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Filed Under: Holiday, Recipes of the Mo, Soup, Vegetarian · Tagged With: leeks, mushroom soup, mushrooms, Recipe of the Month, soup, Thanksgiving soup, vegetarian, wild mushroom soup, wild mushrooms

Lentil Salad

August 19, 2012 by Linda 3 Comments

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Insalata di Lenticchie-

Buon giorno!

Italians love their legumes – i.e. peas, beans, and the like. They are, in fact, an important part of the healthy Mediterranean Diet. They particularly fond of lentils and use them all sorts of ways, such as in soups, stews, and side dishes. One of my favorite ways to use lentils is in salad – particularly LENTIL SALAD or Insalata di Lenticchie. This is a great side dish for any menu, and also it makes a delicious meal on its own. It can be a great lunch item or just a nutritious and delicious snack.

Unfortunately, lentils are often like Sherlock Holmes’ “the dog that wouldn’t bark” in your pantry. They sit there, obvious, but unnoticed and unused for months on end, right under your nose, when they are the perfect choice in so many ways. Let’s get those lentils out and see what they’ll do for us aside from floating in our soup!

LENTIL SALAD is a healthy way to get some quick protein and also some healthy vegetables all in one shot. It is fresh tasting, and in the case of this recipe, it also packs a serving of fruit. You can make it ahead and enjoy it for days. That is what we usually do around our house. In fact, in any given week, you can almost count on finding a bowl of it in my refrigerator just waiting to offer a quick jump start or fast meal.

There are all kinds of lentils: red, green, brown, yellow, confetti, etc. Try all of them. They’re great and equally good and interchangeable.

Lentils are one of those rare foods that are delicious and easy to eat and also are sooo healthy for you. They help lower cholesterol, help control blood sugar, are low in calories, are low in fat, and rich in protein, B-vitamins and dietary fiber.

This salad is easy to make and really tasty. What’s not to love?

LENTIL SALAD

(Insalata di Lenticchie)

Serves: about 6

Ingredients

1 lb. cooked lentils

Handful of baby carrots – chopped

1 Stalk Celery – chopped

1 Yellow Pepper – chopped

3 Tbsp. Purple Onion – chopped or Fresh Chopped Chives

1 Tbsp. Orange Zest

1 Fresh Orange – cut up OR 1 can drained Mandarin Oranges

Salt and Pepper to taste

Fresh Basil Leaves for garnish

Dressing: 1/4 C. Extra Virgin Olive Oil and 1/8 C. White Balsamic Vinegar – Mix well.

Instructions

Rinse your lentils.

Cook your lentils according to package directions.

Chop your vegetables and add them to the lentils along with the orange zest.

Chop your fresh orange and add it to the mixture or if using Mandarin Oranges, drain and add them.

Add salt and pepper.

Mix your dressing ingredients and add to the salad.

Chill!

LENTIL SALAD will be your new best friend – easy to make – easy to eat – a quick snack – goes with almost any meal – and SOOOO HEALTHY! Make some!

PARLA COME MANGI!

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Filed Under: On the Patio, Salad, Side Dishes, Vegetarian · Tagged With: beans, cold lentils, cooking lentils, healthy salad, how to cook lentils, lentil salad, mediterranean diet, vegetarian

Cold Cauliflower Soup –

July 31, 2012 by Linda Leave a Comment

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A Chilled Summer Soup -

Buon giorno!

Sometimes a simple re-work of a favorite recipe transforms the dish and takes it to a totally new place. COLD CAULIFLOWER SOUP is a perfect example of how a couple of simple tweaks can create a new favorite. It’s kind of like finding that pair of pumps or that old favorite golf shirt you forgot you had hiding in the back of the closet. Hidden treasure!

One of the most popular winter soups on the this site has been Roasted Cauliflower Soup. It was all the rage during the winter months because of its easy recipe, healthy nature, and also because of its oh so delicious flavor. In a flash, this soup also can become an equally satisfying and flavorful chilled soup for the hot summer months. This will be your best friend for On the Patio fests and also for healthy summer lunches.

By roasting the cauliflower for this recipe, along with the onion, garlic, and herbs – you are adding soooo much more flavor to the dish than you would get from steaming or boiling. From there, you take the ingredients to the blender and Troppo Bella – you’ve got a great soup.It is a creamy soup with absolutely NO CREAM! I love this one because it can be made ahead and chilled to last days in the fridge. It just doesn’t get any easier.

Just follow the directions to make the soup by following the link to: Roasted Cauliflower Soup. Next – chill the soup thoroughly.

It’s the garnish that will take this one over the top!

COLD CAULIFLOWER SOUP

Follow the instructions for: Roasted Cauliflower Soup.

Chill the soup in the refrigerator. It can be made a day or two ahead.

When ready to serve – Add the following:

GARNISH

Ingredients

1 cup fresh white bread crumbs

1 Tbsp. Olive Oil

Balsamic Glaze or Reduced Balsamic Vinegar

Instructions for crumb topping

Make 1 cup of fresh breadcrumbs with white bread – preferably Italian bread.

Add a tablespoon of olive oil, mix well, and toast the crumbs under the broiler.

Keep crumbs in a sealed container.

(You can also use toasted almonds – For this recipe you might want to chop the toasted nuts.)

Instructions for serving:

Pour or spoon some of the chilled soup in a bowl or glass. It is much prettier in a special glass – maybe a martini glass or a wine glass – or a glass dessert coupe.

Sprinkle some of the toasted crumbs (or almonds) in the center of the soup.

Drop a little Balsamic Glaze (or reduced Balsamic Vinegar) – dots as in photo – or you can make squiggly lines to be more decorative, if you like.

Balsamic Glaze can now be found at most grocers, Whole Foods, etc in the Vinegar aisle. It is thick and rich-so you only need a little.

This little addition of the Balsamic Glaze adds a sweet brightness to the dish and a tiny bit goes a long way.

To reduce your vinegar – pour some in a small pot – boil and reduce down. The Balsamic becomes thicker, sweeter, and more concentrated.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: On the Patio, Soup, Vegetarian · Tagged With: cauliflower soup, cold soup, healthy soup, roasted cauliflower, soup, summer soup

Baked Stuffed Zucchini

July 2, 2012 by Linda 2 Comments

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A Gift From the Italian Garden

Buon giorno!

OK! Going out on a limb here – but I don’t usually do this unless I know I am on terra firma.On this one, I can safely state this is the BEST BAKED STUFFED ZUCCHINI you’ll find anywhere. YUP! I said it, and it’s true. This stuff is the bomb! It will be the “side” that goes first at your cook outs and barbeques. So, run out now and get all the zucchini you can find or harvest, and make extra. This is the one!

Zucchini is definitely one of the wonders of the Italian garden. In fact, it can safely be said that you can’t have a truly Italian garden without growing some. If you haven’t considered planting it in your garden, give it a try. It kind of grows on its own – a no-brainer! Also it makes an attractive plant in any setting, even if you don’t have a vegetable garden. Its flowers are legendary, beautiful, and you can cook them as well – stuff for another post.

You know how zucchini really is kind of lifeless and rather tasteless on its own? Well this zucchini dish takes it to a new level where everyone will want more.

It is so darn easy too!

Make room for this one next to the potato or macaroni salad or beans or whatever. Happy to report that it is also comparatively healthy. So what are we waiting for – ?

It’s a done deal! You and this dish will be heralded in the annals of barbeque legend for centuries to come. Wellll.. ok maaaybe not centuries?? I do get carried away when I’m excited about some dishes, and yeah, this is one of them. Suffice it to say, this one is a winner. So go for it!

BAKED STUFFED ZUCCHINI

Serves: 2 - or more if cut into smaller pieces

Prep: 20 minutes

Cook: 40-45 minutes

Ingredients:

1 Medium Zucchini – split in half lengthwise, seeds scooped out with a spoon

1 Beautifully Ripe Fresh Tomato – skinned: drop in boiling water for a couple of minutes & peel skin off easily

Olive Oil

1 Clove Fresh Garlic – chopped

1 Tbsp. Fresh Oregano – chopped

2 Tbsp. Fresh Basil – chopped

1 ½ Tbsp. Grated Pecorino Romano Cheese

2 Tbsp. Fresh Breadcrumbs

Salt & Pepper to taste

Extra Virgin Olive Oil for drizzling

Instructions:

Oil a baking dish and also oil both sides of each zucchini half. Place the halves cut side up in the baking dish. Sprinkle with salt and pepper.

Chop the fresh tomato and mix with the chopped garlic and the herbs. (If for some reason, you must use dried herbs, remember that you use less of the dried than fresh.) Add some salt and pepper to this mixture and spoon it all along the top of the zucchini halves.

Top this with the grated cheese.

Spread the fresh breadcrumbs on the top of the cheese & sprinkle with salt and pepper.

Finally, drizzle some good Extra Virgin Olive Oil over each half.

Bake in a 375 degree oven for about 40 minutes or until a fork penetrates the zucchini easily. (Time may depend on the size of your zucchini.) During the baking process, check the baking dish for dryness. Add a little water to the baking dish ,if needed, to prevent browning of the bottom of the dish.

When finished baking and still hot, give the zucchini one last drizzle with Extra Virgin Olive Oil. That finishing touch will give it one last nudge into heavenly!

Try this BAKED STUFFED ZUCCHINI at your next cook out or whatever. You’ll want to take this one to the patio immediately. They’ll love you for it!!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: On the Patio, Side Dishes, Vegetarian · Tagged With: baked zucchini, stuffed zucchini, zucchini

Pizza Bianca With Three Cheeses

May 20, 2012 by Linda 2 Comments

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Buon giorno!

So, it’s late in the day, and the sunlight gives way to shadows, and I’m in a pizza kind of mood. I look to PIZZA BIANCA (White Pizza) as one of my favorites requiring no sauce, no meat, and a minimum of fuss. PIZZA BIANCA can take on many forms. It can be just a crust with oil and herbs or you can add a little cheese and maybe an olive or two. I especially like PIZZA BIANCA WITH THREE CHEESES because it has all of the elements of a good PIZZA BIANCA plus a little more.

This pizza is especially cool because it has so many uses. Aside from being another great pizza choice, it can be an appetizer when cut into small pieces, an accompaniment to your antipasti, or a more interesting substitute for bread at a meal when cut up and served in a basket– especially On the Patio - where I love to hang out for meals whenever weather permits.

It is so darn simple you won’t believe it and still retains a complexity with the choice of ingredients and flavors. Your average “garden variety” PIZZA BIANCA usually “pals up” with olive oil and herbs. This PIZZA BIANCA WITH THREE CHEESES runs up the ladder a little with, what I think, is a great mix of ingredients.

Roasted garlic – I start with the usual layer of olive oil and follow with roasted garlic mashed and spread out over the dough. If you are familiar with roasted garlic, you know how mild, nutty, and inoffensivo the garlic becomes when roasted in the oven prior to use. This is an easy step, which I describe in the recipe, and kicks this pizza into the stratosphere.

Cheeses – For my 3 cheeses, I selected some of my favorites: fresh mozzarella for it’s mild, creaminess, Parmigiano-Reggiano for a little sweet nuttiness (and also because I can’t imagine pizza without it), and Ricotta Salata for it’s salty flavor to balance the other milder cheeses. Also, the Ricotta Salata tends to hold its form a little more than the others and will stand out when the other cheeses melt together.

Other stuff – Sometimes I like to add Black Olives or Kalamata Olives sliced in half. They add a little brininess to the pizza. I love to sprinkle fresh Rosemary from the garden on this pizza. With the olive oil and garlic, the Rosemary is like the third of Three Tenors which make this pizza sing. I also like a little Red Pepper Flakes scattered over the top for some zip! Last but not least – the ingredient that ties it all together – a drizzle of good Extra Virgin Olive Oil before serving. What else could you possibly need?

The dough - Many people like to buy their dough. I know – it’s easy. If you’d like to make your own dough with a VERY easy recipe, check my post: PIZZA THAT’S AMORE

This is my mother, Loretta’s, pizza dough – with a little tweak from me. It is easy to make. You can make it ahead and freeze it. I like to have a couple of loaves in the freezer at all times so I can have pizza any time I like.

I always make my pizzas on the grill. If you add some wood chips to your grilling process, you get that beautiful wood fire flavor on your crust that is known around the world as the signature Napoletana style of producing a great pizza. Honestly, if you have enough wood in there, your flavor will not be much different from pizza cooked in those $15,000. Ferrara ovens that are legendary. You can’t achieve that indoors in the oven. Pizza made on the grill is also less messy than indoors. For a tutorial on this process, check out my post: PIZZA ON THE GRILL.

Let’s fire up that grill!

PIZZA BIANCA WITH THREE CHEESES

Makes: 1 Medium Pizza

Prep: 40 minutes

Cook: About 5 minutes on a very hot grill

Ingredients

1 Loaf Pizza Dough – For an easy delicious recipe see: PIZZA THAT’S AMORE

1 Large Bulb Roasted garlic (instructions below)

Olive Oil

Salt and Pepper

1 8 oz. ball Fresh Mozzarella Cheese

Lots of Parmigiano-Reggiano Cheese – about 1/4 – 1/3 cup

1/8 lb. Ricotta Salata

1/2 c. Black Olives or Kalamata Olives sliced in 1/2

Pinch of Red Pepper Flakes

Fresh Rosemary

Extra Virgin Olive Oil

Instructions

Prepare your pizza dough.

Roast your whole bulb of garlic: Cut off the pointed end of the bulb. Slice it all the way across so that the tops of the cloves are exposed. Place it in foil and drizzle with olive oil. Seal up the foil and roast in a 400 degree oven for about 35 minutes. Cool down before handling.

Roll out your pizza dough – Rub the top with a few drops of olive oil.

Take the roasted garlic bulb, turn it upside down, and squeeze out the soft roasted cloves onto the oiled dough. They should slide right out. Then mash them and spread them out on the dough with a fork.

Add a little salt and pepper.

Slice the mozzarella thinly and distribute it around the top of the pizza.

Add the Parmigiano-Reggiano.

Shave the Ricotta Salata and add to the pizza. A vegetable peeler is a good tool for this.

Don’t overload your pizza – especially this one.

Distribute your olives next. Then add the red pepper flakes and as much fresh Rosemary as you like.

Cook your pizza as you like or use the grilling method: PIZZA ON THE GRILL

When your pizza is finished, give it a generous drizzle of Extra Virgin Olive Oil.

Enjoy your PIZZA BIANCA WITH THREE CHEESES with your cocktails, your dinner, or as an appetizer. It pairs beautifully with a lighter red wine like a Valpolicella or even a Barbera. The roasted garlic and earthy cheeses seem to beg for your favorite vino rosso.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: On the Patio, Pizza, Vegetarian · Tagged With: cheese pizza, Pizza, pizza bianca, white pizza

Aunt Lizzie’s Baked Zucchini With Tomatoes

May 13, 2012 by Linda 2 Comments

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Buon giorno!

From the recesses of our memories, tiny sparks occasionally escape like little butterflies, seemingly insignificant. They are awakened by a sound, an aroma, a flicker of color or light, a flash of a partial dream from the previous night’s slumber perhaps. How often I have sensed these flickers and flashes with such fondness and often joy, many of them attached to a food experience from long ago. It is that way with today’s post on AUNT LIZZIE’S BAKED ZUCCHINI WITH TOMATOES.

When I was very young, many of my summer vacations were spent on the North Shore of Massachusetts, known as Cape Ann. My Aunt Lizzie and Uncle John had a place there where all the family would gather for endless days and nights of lazy shell collecting, ball playing, swimming, night time beach barbeques, etc.. There were always plenty of cousins to play and roam the beaches with. It was an easier simpler time – no rules, no shoes, and not a lot of hovering parenting!

Usually before we embarked for the beach, I spent time at Aunt Lizzie and Uncle John’s small farm in Weston, outside of Boston. Uncle John had chickens and an “egg route”. I went with him daily to deliver the fresh warm eggs, freshly laid, to his many local customers. That task occupied most of the morning, and when we returned Aunt Lizzie usually sent me to their extensive vegetable garden with a basket to fill with whatever caught my eye for our lunch. I always overfilled the basket,and because everything looked so good, it was difficult to decide. The usual suspects were fresh corn, tomatoes, cucumbers, blueberries, and zucchini. Aunt Lizzie then prepared an incredible feast from that basket to be eaten on a picnic table outdoors in the orchard along with her “famous” ice tea which knew no earthly competition.

One of my favorite things from that bounty was AUNT LIZZIE’S BAKED ZUCCHINI – simple, rustic, and oh so fresh. Zucchini is notoriously lacking in much of its own flavor – but comes to life when enhanced with other more flavorful fresh ingredients. In those days, Aunt Lizzie used fresh tomatoes from the garden for this recipe and plenty of fresh herbs. She fashioned this amazing dish in no time at all. Fresh, vine ripe tomatoes are, of course, always preferable, but canned San Marzanos work quite well also.

This one is a keeper!

AUNT LIZZIE’S BAKED ZUCCHINI WITH TOMATOES

Serves: 6-8

Prep: 15 minutes

Bake: 30 –35 minutes or until tender

Ingredients:

2 Medium Fresh Zucchini

Olive Oil

4 Fresh Peeled mashed Very Ripe Tomatoes or 4-8 Canned San Marzano Tomatoes only – no juices from the can

3 cloves Fresh Garlic – chopped finely

2 Tbsp. Fresh Oregano Leaves – chopped

2-3 Tbsp. Fresh Flat Leaf Parsley – chopped

Lots of grated Parmigiano-Reggiano, Grana Padano, or Montasio Cheese

Kosher Salt and Pepper to taste.

Extra Virgin Olive Oil for drizzling

Instructions

Peel both zucchini and slice in half.

Turn on end and slice again from top to bottom and scoop out the seeds (discard seeds) so you have what looks like boats.

Place them in baking dish.

Pour a tiny bit of olive oil over each piece and season with salt and pepper.

If using fresh tomatoes, drop each one in boiling water for a minute and then cool a bit. The skin will peep right off. Cut them up and mash with a fork. Put some on top of each zucchini piece.

If using canned San Marzanos, use 1/2 to 1 whole tomato for each piece of zucchini – how much you use depends on how much tomato you want to taste and the size of your zucchini. Mash the tomato on top of each zucchini.

Save the rest of the canned tomatoes and juices for making sauce at a later date.

Add the garlic on top of the tomato.

Add some Kosher salt and pepper.

Now, add the fresh herbs.

Sprinkle the cheese over all. Use lots of it!

Drizzle with Extra Virgin Olive Oil

Bake at 350 degrees for about 30-35 minutes or until fork tender. (fork slides right through)

You can even make these a day ahead and reheat.

Just one bite of this delicious dish, and I am back in Aunt Lizzie and Uncle John’s garden again, for another glorious meal. You will not believe how easy and delicious AUNT LIZZIE’S BAKED ZUCCHINI WITH TOMATOES will be. Try it, and meet me in the orchard for a rustic Italian lunch on a hot summer afternoon. I might even be persuaded to share her “famous” ice tea secrets with you.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Side Dishes, Vegetarian · Tagged With: baked zucchini, zucchini with tomatoes

May: Stuffed Baby Artichokes

April 30, 2012 by Linda 4 Comments

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Carciofi in the Style of Venezia Giulia –

Buon giorno!

Whoopee for Spring, a great season for veggies! So many new seasonal vegetables hit the markets during this time, with all of us getting excited about finding ways to serve them. Spring is definitely the time that we see artichokes entering the market scene. It’s funny though that people are often hesitant to cook with them. Either they don’t know how or they think it might be a lot of work. Artichokes are not difficult to cook, but they do take a little time. Baby artichokes, however, which make their entrance to most markets in April, are much easier to deal with. In fact, baby artichokes are one of the most wonderful works of spring nature. They have all of the flavor and interest of a regular artichoke without the work! Troppo Bella!

Thus, it makes sense to discuss preparing an Italian favorite – Stuffed Baby Artichokes! This is a dish that some credit to the northern-most region of Friuli – Venezia Guilia which shares a border with Austria and partly nestles in the Carnic and Julian Alps. It is a tiny region rich in ancient Roman history with many ruins to prove it.

However, it is also a dish that can be found in many of the other regions of Italy with slight changes to the stuffing ingredients. In fact, it is one of my favorite dishes that my mother, Loretta, whose family came from Minturno, made. She used the regular sized artichokes. When using these, you must remove some of the tough outer leaves and also remove the nasty little “choke” inside before stuffing. Each whole one can make an entire meal for one person! If you use the big ones, make more stuffing, and cook them up to an hour until tender.

The great thing about the “babies” is that there is no choke to remove. These are so easy and quick to prepare that you just won’t believe it.

(For more great recipes with Baby Artichokes try these posts: Spaghetti With Salmon, Baby Artichokes, and Tomatoes and Baby Artichokes Stuffed With Ricotta.)

STUFFED BABY ARTICHOKES

Serves: 6 as a side dish (2 apiece)

Prep: 35 minutes

Cook: 30-40 minutes

Ingredients

FOR THE STUFFING:

12 Baby Artichokes

Juice of one fresh lemon for soaking

2 c. fresh breadcrumbs (Preferably Italian bread)

2 Chopped Anchovies

2 Cloves fresh garlic chopped finely

1/2 C. Chopped fresh flat leaf Italian parsley

2 Tsp. Fresh Lemon Zest

2 Tbsp. Fresh Lemon Juice

3 Tbsp. Capers

3 Tbsp. Pignolis (pine nuts)

4 Tbsp. Parmigiano-Reggiano or Pecorino Romano cheese (grated)

5 Tbsp. Olive Oil (this is the binder)

Salt and Pepper to taste

FOR THE PAN AROUND THE STUFFED CHOKES:

1 c. Olive oil

1 1/2 C. White wine or water or combination of the two

TOPPING:

Extra grated or shredded Parmigiano-Reggiano or Pecorino Romano to sprinkle on top of each artichoke

Extra Virgin Olive Oil for drizzle

Instructions:

(If using regular sized artichokes, plan to make more stuffing and cook them longer – about an hour or until the leaves are tender and remove easily from the artichoke. Tasting one is the way to go.)

Mix the ingredients for the stuffing and set aside

For the babies:

Prepare a bowl with juice of 1 lemon and enough water to cover the baby artichokes after you trim them.

To trim: Cut off the baby artichoke stem at the bottom, just so the artichoke will stand up straight when set down. Take off the touch outer leaves. Cur off the pointed tip of the artichoke, making it appear flatter on the top.

Pull the leaves apart gently with your thumbs to open the artichoke a little – so that it kind of looks like a flower. There is no choke to remove in the babies.

Do this all quickly as the trimmed artichokes want to brown when exposed to the air. It takes about 35 seconds per artichoke. Yes, I timed it! Drop them quickly into the prepared bowl of water.

Take out one artichoke at a time and gently push some of the stuffing down between the leaves and into the center. Stand each one in your pan.

Top each one with a little extra grated cheese.

Drizzle with some good Extra Virgin Olive Oil if you like.

Pour the olive oil, white wine and water into the pan around the artichokes.

Cover and simmer on top of the stove for about 30-35 min. or until tender.

Do not allow the liquid to dry up – add more if needed.

Whether using the large “adult” artichokes or the “babies, you will love these. Plan on providing lots of napkins for these STUFFED BABY ARTICHOKES, and watch as everyone licks their fingers! The “hubster” at my house, Tom Hanks, is a huge fan of the babies and can’t get enough of them. Although artichokes are notoriously hard to pair with wine, a beautiful white is my suggestion to enjoy with these – perhaps a nice Vermentino or Sauvignon Blanc.

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Recipes of the Mo, Side Dishes, Vegetarian · Tagged With: baby artichokes, baked artichokes, Italian, italian artichokes, stuffed artichokes

April: Asparagus Frittata with Leeks and Ricotta

April 1, 2012 by Linda 2 Comments

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Buon giorno!

Frittatas are funny little “creatures”. You can adapt them to serve at almost any time of day or likewise for almost any need at your table. This ASPARAGUS FRITTATA WITH LEEKS & RICOTTA is no different in this regard and will definitely be a crowd pleaser. It is just as simple to prepare as any frittata – but this one is a little bit different in its buttery and creamy flavor. The addition of buttery leeks and creamy ricotta is responsible for this.

The resulting frittata is a delicious spring delight, bursting with goodness and flavor, largely from the vegetables themselves. It is a first choice, for sure, for breakfast, brunch, and lunch. However, it is a great selection as an appetizer cut into smaller pieces and served cold or room temperature as a finger food.

A word about the ingredients:

I suggest using good whole milk ricotta for this, as you are entrusting the ricotta to make this a rich and creamy frittata. You might want to mash it with a fork first.

As for the asparagus I usually like to trim my asparagus, but it is optional. It’s probably a good idea if it is especially thick and fibrous.

The leeks in this dish are an amazing addition.

There aren’t many things in life more tasty than a buttered leek! However, when cooking with leeks, it is important to clean them properly and thoroughly. This is not a difficult thing. It just takes an extra moment or two. Cut off the root end and also trim off the leek where it begins to go bright green. For this dish, you’ll want to slice them up and drop them all in a bowl of cold water. Swish them around with your hands until any sand is loosened from them. Drain them and rinse again if needed. That’s it!

So simple – you just won’t believe it!

ASPARAGUS FRITTATA WITH LEEKS & RICOTTA

Serves: 6 (definitely more if used as an appetizer)

Prep: 40 minutes

Cook: 10 minutes

Ingredients

1 bunch asparagus – trim the ends and peel if needed. Drizzle with olive oil, add salt and pepper, and roast at 400 degrees until tender – about 10-12 min. depending on the thickness of your asparagus.Set aside.

3 Leeks (About 2 1/2 c. sliced) rinsed and cleaned of any sand

2 Tbsp. Butter melted

1 Tbsp. Olive Oil

1 Whole shallot chopped (that means use the whole bulb with the multiple cloves)

2 Tbsp. Butter

1 Tbsp. Olive Oil

12 Large Eggs – beaten

1/4 c. Heavy Cream

Salt and pepper to taste

3/4 c. Grated or shredded Pecorino Cheese

1 Tbsp. chopped fresh Rosemary

1 c. Whole Milk Ricotta – mashed a little with a fork to soften

Extra Virgin Olive Oil for drizzling

Instructions

After roasting the asparagus, cut off the ends leaving the spear at about 3-4 inches long. Chop the ends into pieces about an inch long. Keep the spears and the chopped ends separate.

Leeks: slice off and discard the root. Cut the bright green part off and discard. Cut the remaining leek in sliced rounds, drop in a bowl with cold water and swish around to clean the sand from the rounds. Rinse again if needed and drain off the water. Pat the leeks dry.

Toss the leeks in the melted butter and oil, add salt and pepper and roast at 400 or saute, if preferred until tender.

Put butter and oil in a saute pan, heat and add chopped shallots. Cook until tender – about 5 minutes.

Add the cream, salt, pepper, cheese, and Rosemary to the beaten eggs and mix together and pour into a large oiled fry pan.

Distribute the cooked leeks and chopped roasted asparagus throughout the eggs in the pan and press them in a little to make them sink.

Spoon dollops of ricotta into the eggs all around. Do not mix together. Just let the dollops sit there.

Place the roasted asparagus spears around the surface of the frittata in a decorative manner that suits you.

Preheat the oven to 350 degrees.

Cook the frittata on the top of the stove at medium to medium high until partially set. The bottom and sides should be set with the middle runny.

Place the fry pan in the preheated oven and bake until set in the middle – about 10 minutes.

Slide the frittata out of the pan onto a plate. It should come right out with a little nudge from a spatula. Drizzle your best Extra Virgin Olive Oil over the top before serving.

Enjoy this ASPARAGUS FRITTATA WITH LEEKS & RICOTTA with a crisp white wine, like Donna Anita Langhe Arneis (my new favorite Italian white) or a Sauvignon Blanc, or as an appetizer, with almost any cocktail. And yes – it is one of those dishes that will make you want to race for a seat “On the Patio” to fully enjoy its fresh spring goodness. See you there!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography

Filed Under: Brunch, On the Patio, Recipes of the Mo, Vegetarian · Tagged With: asparagus frittata, Frittata, Italian, Recipe of the Month, spring frittata, vegetable frittata

Easy Swiss Chard

February 20, 2012 by Linda 3 Comments

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Greening Your Way to Good Health – Sicilian Style

Buon giorno!

Growing up around an Italian kitchen, you are exposed to a lot of green things. Greens are probably stamped somewhere in your Italian DNA or it’s written somewhere that all kinds of greens will become a part of your daily diet. When I was little, I wasn’t fond of greens really. I was an expert at “depositing” them in my napkin undetected. However, there was one type that I did like – SWISS CHARD! Why? I suspect that it had something to do with the delicate nature of the leaves and the sweetness of it in general. We ate it by itself, in soups and stews, and with rice. As an adult, I now enjoy all kinds of greens, bitter and sweet, but SWISS CHARD is still my favorite.

What’s up with Swiss Chard? It is much like spinach in that you can eat it raw in a salad or cook it and serve it as a side dish. You can drop it into almost any soup and be happy you did. Unlike spinach, the chard has a sweeter flavor. Actually, SWISS CHARD is a cousin of the beet. When you cut into the stalks, they emit a sweet beet-like aroma. The chard is super rich in anti-oxidants, is said to be instrumental as an anti-inflammatory, and is nothing but good for you. Here is a really cool thing about SWISS CHARD: it helps with the control of blood sugar levels in the body which is an important factor for those with diabetes. How can you miss?

Here’s the beauty part: SWISS CHARD is found in several colors. Many times you’ll find the chard in its simple green form with whitish stalks. However, this sunny green veggie could win beauty contests in the vegetable category in its more colorful forms. Some stalks are simply glorious in their vivid red, white, and golden yellow hues. This chard is referred to as Rainbow Chard for exactly that reason – when bunched together, the stalks really look like a little rainbow. The red variety not only has bright red stalks, but also has red veins. The yellow follows suit with its golden veins and stalks. It is pretty enough to arrange for a table centerpiece – simply gaw-geous! In all colors, the taste result is sweet and delicious. It does not disappoint.

Easy cookin! SWISS CHARD may be a beauty – but she’s no diva! She definitely cooperates to provide an easy cooking experience.This is a vegetable that is tender in its natural state – so its leaves are delicious raw material in salads. Cooking it is a breeze. Today’s preparation is as simple as it gets by just giving it a quick saute in a pan. We’re going to give it a Sicilian twist using pignolis, raisins, Pecorino Romano Cheese,and a little red pepper. Cutting out the tougher spines is a good idea before cooking. One thing to remember is that the stalks are a little more firm than the tender leaves. I like to cook or steam them in a little water first before tossing them in the pan to “play catch-up” in tenderness to the leaves. That way it’s all finished at the same time.

Serving: This one’s a “no-brainer”. There must be hundreds of meats and fish – not to mention pastas – that beg to appear alongside this winning vegetable. Everyone will love it and want it on their plates. It just has star quality. Now to prepare the red carpet!

SWISS CHARD

Serves: 4 as a side

Prep: 10 minutes

Cook: 5-7 minutes

Ingredients

1 Large Bunch Swiss Chard – cleaned and trimmed of any nasty spots (Prettier if you can find the colorful chard)

3 Tbsp. Olive Oil

2 Garlic Cloves chopped finely

1/4 c. Toasted Pignolis (pine nuts)

1/3 c. raisins – can be golden or dark (you can even use dried cranberries)

1/8 Tsp. Red Pepper Flakes

Shaved Pecorino Romano Cheese

Instructions:

Wash the chard and remove any dirt or sand. Cut off the stalks and chop them. Set them aside for a quick pre-cook.

Tear the leaves into pieces. Cut out & discard any thick spines.

Boil the chopped stems for 5 minutes until just fork tender. Drain them.

Put the olive oil and chopped garlic in a fry pan. Cook the garlic in the oil for a minute – do not burn.

With heat turned to med high – add the chard leaves and the drained chopped stalks. It will shrink down as it cooks.

After about 4 minutes – add the pignolis, raisins, and red pepper flakes – toss and continue to cook. Total cooking should take 5-7 minutes. However, regardless of timing – cook until tender. The overall tenderness of your leaves and intensity of your heat may determine the exact time. In any case, the preparation is quick and easy, and the result just delicious. Think of what a healthy dish this is!

Top with shavings of Pecorino Romano Cheese and dive in!

PARLA COME MANGI!

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

Food Photos By Tommy Hanks Photography